Brewing Kombucha

As we all know our monks are wizards at making all kinds of fantastic homemade edibles and drinkables, maintaining a tasty and healthy diet. Our most recent innovation has been the making of Kombucha. Natyam Mayuranatha has played a key role in setting up a system which will supply our monastics with this ancient, probiotic tea. Kombucha is full of helpful bacteria as well as phytochemicals or phytonutrients that have antimicrobial and antioxidant properties.

The brew is made by adding a mother kombucha culture (known as a scoby) to a jar of tea. The culture is fed some sugars and then works it's magic until the sugar are mostly used up and the healthful drink is ready to consume. Then you can just give the scoby a new environment and it continues it's work.

Natyam Mayuranatha stands in front of our kombucha farm

This one is made with green tea

And this one uses black tea

And now for the slightly weird looking part. This is an example of the \"scoby,\" or the probiotic colony that floats in the jar and that makes kombucha what it is.

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